Cut eggplant into 1 inch pieces. Heat a large pan/wok with 1 Tbs of canola oil and add cut eggplant. Saute and season lightly with salt. When eggplant is almost cooked to desired texture (5-7 minutes), push to the sides of pan and add 1 tsp of canola oil. Then saute for a few minutes with garlic and fresh chilies.

Next add red chili flakes, fish sauce and brown sugar and saute for several minutes. Finally add basil and saute for another two minutes. Taste for seasoning and serve with rice.

Heat oil in a sauce pan. Add the sliced garlic and fry until fragrant. Add the ground pork. Use your spatula to break up any clumps. Add the sugar, fish sauce, soy sauce, Thai chilies, salt and pepper. Cook until the pork is done. Add the mint, Thai basil, cilantro and red onions. Toss to incorporate and remove from heat.

Put everything together, take a butterhead lettuce leaf, add a couple spoonfuls of the Thai-style pork and drizzle on the sauce. Feel free to add more basil, red onions, Thai chilies, cilantro or mint as garnish.